This luscious reduced-fat cheesecake, with a crust full of nutritional goodies, is really a very creamy pumpkin pie that easily could become a favorite on Thanksgiving or any special family dinner.
2/3 cup old-fashioned rolled oats
1/2 cup walnuts
1/2 cup toasted wheat germ
2 tablespoons plus 1 cup packed light brown sugar
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
15 ounces firm silken tofu
1 can (16 ounces) unsweetened pumpkin puree
2 large eggs
2 large egg whites
2 tablespoons dark rum or bourbon
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon salt
- Preheat the oven to 350°F. Place the oats and walnuts on a baking sheet and bake 5 minutes until lightly toasted. Transfer to a food processor. Add the wheat germ and 2 tablespoons of the brown sugar and pulse until finely ground. Transfer to a 9-inch springform pan and press the mixture into the bottom of the pan.
- In the food processor (no need to clean the bowl), combine the cream cheese, tofu, pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger, salt, and remaining 1 cup brown sugar and process until smooth. Pour the batter into the springform pan.
- Bake 1 hour. Turn the oven off, prop the oven door open slightly, and let the cake stand 45 minutes in the turned-off oven. Let cool to room temperature, then chill overnight before serving.
Makes 12 servings.
Per serving: 263 calories, 9.9g total fat (3.7g saturated), 51mg cholesterol, 2.9g dietary fiber, 32g carbohydrate, 11g protein, 307mg sodium.
